2 (8 oz. ea.) cans flaky refrigerator biscuits
1 (8 to 10 oz.) pkg. pepperoni slices
1 (12 to 16 oz.) jar pasta or pizza sauce
1/2 tsp. Italian seasoning and garlic powder (optional)
pinch of red pepper flakes
1/2 cup (or more) Parmesan cheese
8 to 10 oz. pkg shredded mozzarella

Combine Italian seasoning, garlic powder and pepper flakes. (Note: If you're feeling lazy, just use the squeeze jar pizza sauce right out of the bottle - this is also good for kids and teenagers).

Remove biscuits from the can and separate each biscuit into 4 pieces by splitting between the layers. A can of 12 biscuits will make 48 layers.

Arrange the layers on an oiled cookie sheet (may be lined with foil for easy clean-up). Add a teaspoon or so of sauce to the top of each biscuit layer; spread out using the back of a spoon. Top with one or two slices of pepperoni and sprinkle with both cheeses.

Bake in a preheated 400°F oven for 6-8 minutes, or until golden brown on edges and cheese is bubbly.

Note: These can be made up in advance and frozen on cookie sheets before baking. Once frozen, store in ziploc bags.

Reheat at 375°F for 10-12 minutes, or until done.